2/3 cup lard or 1/3 cup unsalted butter and 1/3 cup olive oil
1 large onion, diced
2 large garlic cloves, minced
coarse salt and freshly ground black pepper
2 cups cooked white beans, mashed
2 Roma tomatoes, cored, peeled, seeded and diced
1/2 small bunch fresh thyme, leaves only, chopped
olive oil for coating
3/4 pound halibut or other firm whitefish fillets
4 large white or wheat flour tortillas, toasted on a comal (or grill)
1 cup green salsa (purchase prepared or see recipe to make your own)
1 avocado, halved, seeded, peeled and sliced
2 large tomatoes, cored and sliced
2 small bunches of watercress, coarse stems removed, washed and dried, or 1 small head lettuce, separated into leaves, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/4 pound feta cheese, crumbled
Heat the lard (or alternative) in a medium saucepan over medium-high heat. Sauté the onion until golden, 5 to 7 minutes. Add the garlic, 1teaspoon salt, and 1/2 teaspoon pepper, reduce the heat to medium-low, and cook about 2 minutes. Stir in the beans and cook, stirring occasionally until all the liquid evaporates and the beans for a m ass that pulls away from the sides of the pan. Stir in the tomatoes and thyme and set aside.
Preheat the grill or heat a large griddle pan over medium high heat and lightly coat with oil. Grill the fish just until firm, about 4 minutes per side. Transfer to a board and cut into 1/2 inch chunks. Dived into 4 portions.
To till the burritos, lay the warm tortillas on a counter. Dived the bean mixture into 4 portions and spread in a strip down the center of each tortilla. top each wit a portion of fish and a few spoonfuls of salsa. Combine the remaining ingredients in a bowl, add salt and pepper to taste and lightly toss. top the fish with the salad. Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.
Serve seam-side down.
Posted: 7/14/2009 10:59:27 AM